Jack Stack Barbecue Bean Salad

Jack Stack Barbecue Bean Salad

Yield: 12 servings.

1 (20-ounce) can red beans
1 (20-ounce) can green beans
1 (20-ounce) can wax beans
1 (20-ounce) can garbanzo beans
1 medium onion, chopped
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Louisiana hot sauce
1 clove garlic, minced

Drain and rinse beans.

Combine beans and onion in bowl; mix well.

Pour mixture of olive oil, Dijon mustard, wine vinegar, lemon juice, hot sauce and garlic over bean mixture, stirring to coat.

Chill, covered, for 2 to 8 hours before serving.

Compliments of Fiorella’s Jack Stack Barbecue